Aged Havarti Scalloped Sweet Potatoes with Chili Flakes
A sophisticated twist on classic scalloped potatoes featuring thinly sliced sweet potatoes layered with rich aged Havarti cheese and a creamy custard base infused with chili flakes. The sweet potatoes retain their natural earthiness while the aged cheese adds sharp, nutty complexity. Perfect for holiday dinners or special occasions when you want an elegant side dish with just the right amount of heat. The overlapping layers create beautiful presentation while ensuring every bite has the perfect ratio of creamy potato, melted cheese, and subtle spice.
Ingredients
- 6 medium to large sweet potatoes, sliced thin with skin
- 12 oz Castello Havarti Aged cheese, gratedsharp cheddar or Gruyere1:1vegetarian
similar melting and flavor profile
- 1 cup heavy cream
- 6 tbsp butter, melted and cooled
- 1 egg
- 2 tsp chili flakes, or more as desired
- olive oil, as needed
- salt, as needed
- pepper, as needed
Instructions
- 1
Preheat oven to 350 F
- 2
Whisk together cream, butter and egg, then season with salt and pepper
- 3
Prepare a baking tray large enough to hold all potatoes in three to four layers
- 4
Spread olive oil on bottom and sides so slices don't stick
- 5
Arrange one layer of sweet potatoes in overlapping fashion
- 6
Pour about a third of cream mixture to wet the layer
- 7
Drizzle chili flakes and sprinkle grated cheese generously
- 8
Repeat for 2-3 more layers finishing with potatoes and no remaining cream
- 9
Prepare final layer with sprinkled chili and remaining cheese
- 10
Cover and bake for 30 minutes
- 11
Increase heat to 400 F, remove cover and finish browning top layer for about 10 minutes
- 12
Cool briefly and serve
Tips
Use a mandoline or sharp knife to slice sweet potatoes uniformly thin for even cooking and professional presentation.
Let the dish rest 10-15 minutes after baking to allow layers to set and make serving easier.
Adjust chili flakes to taste - start with less if serving those sensitive to heat.
Good to Know
Refrigerate covered for up to 3 days. Reheat covered in 325°F oven until warmed through.
Assemble completely up to 1 day ahead and refrigerate covered. Add 10-15 minutes to initial baking time if baking from cold.
Serve hot as a side dish. Pairs excellently with roasted meats or holiday turkey.
Common Mistakes
Don't skip the olive oil on pan bottom and sides to avoid sticking and difficult cleanup.
Don't pour all cream mixture on first layer to avoid uneven distribution throughout dish.
Don't skip the resting time after baking to avoid layers sliding when serving.
Substitutions
Gluten-Free Swaps
General Alternatives
similar melting and flavor profile
FAQ
Can I make this without the egg?
Yes, but the custard base won't set as firmly. The dish will be slightly looser but still delicious. Consider reducing cream by 2-3 tablespoons to compensate.
What if I don't have aged Havarti cheese?
Sharp cheddar, Gruyere, or aged Gouda work well as substitutes. Choose a cheese with good melting properties and strong flavor to match the aged Havarti's character.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat covered in 325°F oven until heated through, about 15-20 minutes depending on portion size.